Mashed Potato workshop… just add more butter!
I always wondered why my mashed potatoes didn’t taste as good as everyone else’s! These guest chefs taught me a lesson, luckily they were headed off to climb Denali and knew the extra calories were an important part of their expedition training. I’ll just stick with the asparagus thank you!
Homemade Granola - worth making just for the way the house smells while baking. I make ten tons of oaty goodness all summer long for our breakfast guests. It’s great to know what’s in your food, but better to know what’s not, there’s so many hidden preservatives and un-pronounceable additives in many processed foods that you’re really better off sticking with homemade and whole ingredients. I’m putting less and less oil and syrup in the mix these days, more flax, walnuts, whole grains. Trying to keep our guests happy, healthy, and off to a good start to the day.
